November 22, 2010

Tin Roof Chocolate Pie

It would probably be helpful to somebody if I posted Thanksgiving recipes BEFORE Thanksgiving, but I'm not that organized. Here's the only one you'll get: Tin Roof Chocolate Pie, nicknamed Snickers Pie by my family. I made this for last Thanksgiving, which is where I got the photo. It's the pie in the middle.

I'm going to make this again for this Thanksgiving, so I'll have to get another photo of a cut piece so you can see the caramel and peanuts that are hiding under the chocolate mousse layer. This is a recipe that was a reader submission to Better Homes and Gardens about eight years ago. Since then it's become a family favorite!

The recipe calls for a deep-dish pie crust, but I just make a regular one and it all fits.

In a small heavy saucepan, combine the 1/3 c. chocolate chips and 1 Tbsp. butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of the baked pastry shell; refrigerate about 15 minutes or until chocolate is set.

In another small saucepan, combine 20 caramels and the 1/3 c. heavy whipping cream. Cook and stir over medium heat until the caramels are melted and mixture is smooth. Stir in the peanuts. Spoon peanut mixture into pie shell, cover and refrigerate while preparing chocolate mixture.

For chocolate mixture; in a medium saucepan combine milk, 1 1/3 c. chocolate chips and the marshmallows. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla; set aside until cool.